Creamy Turnip Soup Recipe

Creamy Turnip Soup
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Ratings (13)
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 4-6 Portions (4-6 Servings)
Nutritional Guidelines (per serving)
187 Calories
14g Fat
13g Carbs
5g Protein
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Nutrition Facts
Servings: 4-6 Portions (4-6 Servings)
Amount per serving
Calories 187
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 32%
Cholesterol 28mg 9%
Sodium 531mg 23%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Protein 5g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This soup could not be easier to make. Just saute a few aromatics, boil them in broth with the turnips, puree, and add cream. It's warming and comforting and full of flavor. Serve it as a starter to a larger meal, or as the main event with a winter salad and crusty bread for an easy, casual supper.

Ingredients

  • 4 large turnips
  • 2 small onions or leeks
  • 2 cloves garlic
  • 2 tablespoon olive oil or butter
  • Dash of salt
  • 4 cups chicken or vegetable broth
  • 1/4 to 1 cup heavy cream
  • Garnish: turnip greens or parsley

Steps to Make It

  1. Peel the turnips, chop them into small chunks, and set them aside.

  2. Chop garlic and set aside.

  3. Heat the oil or butter in a medium pot over medium-high heat. Add the onions or leeks, sprinkle with salt, and cook, stirring occasionally, until onions are soft, about 3 minutes.

  4. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  5. Add the turnips and broth. Bring everything to a boil. Reduce the heat to maintain a steady simmer and cook until the turnips are very tender about 10 minutes.

  6. In a blender, whirl the soup until very smooth, at least 2 minutes per batch. (Tip: Cover the lid of the blender with a kitchen towel to prevent burns.)

  7. Return the soup to pot and add the cream. Adding just 1/4 cup will smooth out the edges of the soup; the more you add the thicker and more luxurious the soup will become. Add salt to taste.

  8. Garnish with shreds of thinly cut turnip greens or parsley, if you like. Serve the soup hot.